Amanda S Gingerbread Cupcakes Recipe

Ingredients for Amanda S Gingerbread Cupcakes

• Sugar
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup molasses
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• Cinnamon
• Allspice
• ½ cup water
• 4 ounces cream cheese, softened
• Lemon Peel
• Vanilla
• 2 cups powdered sugar
• 1-2 tablespoons milk

How to Make Amanda S Gingerbread Cupcakes

1. Preheat oven to 375°F (190°C). Line a standard 18-cup muffin tin with paper baking cups.
2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, ½ cup molasses, and 2 large eggs using an electric mixer on medium speed until light and fluffy. You can also mix by hand with a spoon, but it will take longer.
3. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground allspice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup water.
5. Fill each muffin cup about ¾ full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely (about 20 minutes).
8. While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together 4 ounces cream cheese (softened), ¼ cup (½ stick) softened unsalted butter, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until smooth.
9. Gradually add 2 cups powdered sugar, one cup at a time, beating on low speed until smooth and creamy.
10. Beat in 1-2 tablespoons of milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
11. Once cupcakes are completely cool, frost generously with the cream cheese frosting.
12. Store frosted cupcakes in an airtight container in the refrigerator.